CA KHO TO (CARAMELIZED FISH IN CLAY POT)
Clay pots are kind of like the Asian cousin of the Dutch oven. The thick clay walls retain heat and moisture, helping to soften and caramelize meats when braised. In this dish, the fish develops a sweet-savory gooeyness from the sugar and fish sauce over the course of the long braise. "This reminds me of my grandma," said my Vietnamese friend who grew up eating this classic comfort food.
Clay pots are kind of like the Asian cousin of the Dutch oven. The thick clay walls retain heat and moisture, helping to soften and caramelize meats when braised. In this dish, the fish develops a sweet-savory gooeyness from the sugar and fish sauce over the course of the long braise. "This reminds me of my grandma," said my Vietnamese friend who grew up eating this classic comfort food.
Ca Kho To Vietnamese Braised Fish in Clay Pot
ingredients:
1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see above)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil
directions:
Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.
ingredients:
1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see above)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil
directions:
Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.